Christine Burns Rudalevige

Writer, Editor & Chef

Christine has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special (link is: https://www.amazon.com/Green-Plate-Special-Sustainable-Delicious/dp/1944762140) was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.

Reimagining School Lunches

Reimagining School Lunches

Ecology School Chef Looks to Cook Without Fire

Stacked, Packed, and Hasselbacked

Stacked, Packed, and Hasselbacked

New-Fashioned Party-Ready Maine Potato Dishes

From Away and Making Food Connections

From Away and Making Food Connections

A Homesteading Life in Kennebec County

Honeybee Helper

Honeybee Helper

State Apiarist Jennifer Lund keeps Maine hives buzzing

The Last Bite: Keep Them Fishing

The Last Bite: Keep Them Fishing

Saffron Grows in Maine

Saffron Grows in Maine

Local farmers are learning how to grow this expensive, exotic spice

Cooking at Home with Candace Pilk Karu and Tyler Karu

Cooking at Home with Candace Pilk Karu and Tyler Karu

Eat Rabbit, Not Bunny

Eat Rabbit, Not Bunny

Discovering the Other, Other White Meat

Precisely Portioning Pot

Precisely Portioning Pot

Don’t Get Too Cooked

Perfecting a Local Fish Sauce

Perfecting a Local Fish Sauce

Maine Scientists Research Using Green Crabs As A New Ingredient for An Ancient Condiment

New Roots, New Markets

New Roots, New Markets

Somali Bantu Farmers Prove Cooperative Farming Works

Berry Delicious Summer Pies

Berry Delicious Summer Pies

When Maine berries are ripe for the pickin’, making pies keeps eaters grinnin’

Tying Up Loose Ends

Tying Up Loose Ends

Ways for using up all the edible bits and pieces

Nearly Meatless

Nearly Meatless

A reducetarian approach to cooking

Cooking at Home with Pierre Janelle

Cooking at Home with Pierre Janelle

Green Plate Special

Green Plate Special

Sustainable and Delicious Recipes

The Holiday Regifting Guide

The Holiday Regifting Guide

Ten Edible Presents that Give Back to the Maine Food System

Fast and Local Fare Is Engrained in South Berwick

Fast and Local Fare Is Engrained in South Berwick

Fine Dining Fixture Turns Fast Casual

Cooking, Consistency and Connections, and Cooking

Cooking, Consistency and Connections, and Cooking

Northern Union’s Chef Romann Dumorne Discusses Comfort Zones in an Uncomfortable Time

Undercover Farming at Canopy Farms

Undercover Farming at Canopy Farms

Brunswick chef taps aquaponics system for tough-to-find Asian ingredients

Get to Know Your Maine Nonprofit: The University of Maine Cooperative Extension

Get to Know Your Maine Nonprofit: The University of Maine Cooperative Extension

Making connections between scientists, producers, and eaters in good times and bad

Cooking at Home with Michael Keon

Cooking at Home with Michael Keon

Cooking at Home with Barton Seaver

Cooking at Home with Barton Seaver

A Tale of Two Fishes

A Tale of Two Fishes

Grilled redfish and black sea bass are easy entrées to cooking whole fish

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